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Cran Raspberry Pie Exps Tocaj23 210 P2 Md 01 20 1bv1

Cran-Raspberry Pie

TOTAL TIME: Prep: 15 min. + chilling Bake: 1-1/4 hours YIELD: 8 servings.
Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one that our four grown children especially enjoy when they come home for family holiday meals. —Verona Koehlmoos, Pilger, Nebraska

Ingredients

  • Dough for double-crust pie
  • 2 cups chopped fresh or frozen cranberries
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • Optional: Egg wash and coarse sugar

Directions

  • 1. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim of plate. Chill until filling is ready.
  • 2. In a large bowl, combine cranberries, raspberries and extract. In another bowl, combine sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes. Preheat oven to 375°.
  • 3. Add filling to prepared bottom crust. Roll remaining dough to a 1/8-in.-thick circle. Make a lattice crust; place over filling. Trim, seal and flute edge. Chill 25 minutes or until crust is cold and firm. If desired, brush crust with egg wash and sprinkle with coarse sugar.
  • 4. Bake on the bottom rack of oven until crust is golden brown and filling is bubbly, about 1-1/4 hours. Cover edge with foil if it begins to get too dark. Cool on a wire rack.

Nutrition Facts

1 piece: 391 calories, 14g fat (6g saturated fat), 10mg cholesterol, 275mg sodium, 64g carbohydrate (31g sugars, 2g fiber), 3g protein.

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